Sheet Pan Chicken Pitas with Herby Ranch
A delicious and easy meal that combines juicy roasted chicken with fresh veggies and creamy dressing, all wrapped in warm pitas. Perfect for busy weeknights or meal prep.
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tbsp brown sugar
- 1.5 tsp smoked paprika
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp cayenne pepper
- 0.5 tsp kosher salt
- 1 tbsp olive oil
- 0.5 lemon, sliced
For the Slaw
- 0.5 cup plain yogurt (or non-dairy alternative)
- 0.25 cup fresh dill, finely chopped
- 0.25 cup fresh parsley, finely chopped
- 2 tbsp fresh chives, minced
- 0.5 lemon Juice from
- 2 tbsp olive oil
- 1 head small head green cabbage, shredded
For Assembly
- 1 ripe avocado cubed
Instructions
Preparation
- Preheat your oven to 425ºF.
- In a large bowl, toss the chicken with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil.
- Add the lemon slices and mix everything together again.
Cooking
- Spread the chicken and lemon slices on a sheet pan in a single layer.
- Roast in the oven for 15 minutes.
- After that, toss the chicken and roast for an additional 4–7 minutes until it’s caramelized and cooked through.
Making the Slaw
- In another bowl, whisk together the yogurt, herbs, lemon juice, olive oil, and salt.
- Fold in the shredded cabbage and let it sit for 10–15 minutes to allow the flavors to blend.
Assembly
- Warm the pitas until they are soft.
- Fill each pita with the slaw, roasted chicken, and cubed avocado.
- Serve warm and enjoy right away!
Notes
Cut chicken into even pieces for consistent cooking. Let the slaw sit before serving to enhance flavors. Customize the herbs to match your taste.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 5gSodium: 600mgFiber: 5gSugar: 5g